Almond Croissant Bites

Closeup of an almond croissant bite dusted with powdered sugar.

These bite-sized almond croissants are a flaky, buttery, sweet treat that you are sure to love! This easy recipe uses store bought puff pastry combined with a simple almond filling baked in a muffin pan. Enjoy these almond croissant bites fresh from the oven or save them for later - they freeze beautifully!

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 145kcal

Author Allison Mattina

Ingredients

1 sheet store bought puff pastry half of a 17.3oz package, thawed
1 cup (96g) blanched almond flour
½ cup (104g) light brown sugar packed
½ cup (113g) salted butter softened
1½ tablespoons all purpose flour plus additional for rolling the puff pastry
1 large egg
1 teaspoon pure almond extract
¼ cup (28g) sliced almonds
powdered sugar for garnish

Instructions

Preheat oven to 400°F.
Using a hand mixer, combine almond flour, brown sugar, butter, flour, egg, almond extract, and a pinch of salt. Mix until just combined, being careful not to overmix. Set aside.
On a lightly floured surface, rollout the puff pastry to an 11x11 square. Cut twenty four 2x2 inch squares (you will have some scraps leftover). Gently press each square into the cavity of a 24-count mini muffin pan.
Fill each pastry cup with 1-tablespoon of filling. A small cookie scoop works great for this. Press a few sliced almonds onto the top of each.
Bake for 10-15 minutes, until the pastry is golden brown. Place the pan on a wire rack to cool. Remove the pastries from the pan and dust with powdered sugar.

Notes

Serving and storage: Serve warm or at room temperature. Store in the refrigerator for up to 3 days or the freezer for up to 3 months.

Reheating from frozen: Thaw at room temperature and serve at room temp or reheat in a 300°F oven just until warm, not too long or they’ll dry out.

Recipe adapted from Better Homes & Gardens magazine.

Nutrition